431 with tea recipes

Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Welsh cakes, also known as Pice Bach, are griddle-cooked currant cakes spiced with mixed spice. Traditional Welsh tea-time treat ready in 25 minutes.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Mincemeat sandwiches with sweetened cooked mincemeat, cream cheese, and ground nuts piled between slices of bread. Retro holiday tea sandwich that uses up leftover mincemeat from Christmas baking.

English tea cake with maraschino cherries and white raisins baked low and slow in a tube pan. A buttery, dense pound cake-style treat with pockets of fruit in every slice.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Russian honey bread loaded with dried apricots, dates, raisins, and walnuts, warmed with cinnamon and clove. A bread machine quick bread with the rich, spiced sweetness of an old-country tea cake.

Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.

No-bake chocolate icebox cake with brandy-soaked tea biscuits, a thick chocolate pudding cream layer, and grated bittersweet and milk chocolate on top. Elegant, boozy, and zero oven time.

Applesauce tea bread is an eight-ingredient quickbread sweetened with applesauce instead of butter. A heavy hand of cinnamon and skim milk keep this loaf low-fat and pantry-simple.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

Traditional fortune cookies made from scratch with 9 ingredients including instant tea for authentic color and flavor. Chill the batter, work with cotton gloves, and fold while hot for bakery-quality results.

Frozen fruit juice slush with green tea, orange juice, lemonade, and rum or vodka. A make-ahead boozy slush punch for parties and summer gatherings.